Pan-Seared Chicken with Harissa and Chickpea Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts served over a spicy harissa-infused chickpea and tomato stew, perfect for a comforting dinner. This mediterranean-inspired chicken ready in about 40 minutes pairs harissa paste, (14.5 oz) diced tomatoes, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 410 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through. Remove and keep warm.
  2. Step 2: In the same skillet, add 1 tbsp olive oil, 1 finely chopped medium onion, and 3 minced garlic cloves. Sauté for 4-5 minutes until onion is translucent and fragrant.
  3. Step 3: Stir in 2 tbsp harissa paste, 1 tsp ground cumin, and 1 tsp smoked paprika; cook for 1 minute until spices are aromatic.
  4. Step 4: Add 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes with juice, and 1 cup chicken broth. Bring to a simmer and cook for 10 minutes until the stew thickens slightly.
  5. Step 5: Stir in 1/4 cup chopped fresh cilantro and adjust seasoning with salt and pepper as needed.
  6. Step 6: Serve each chicken breast over a generous scoop of harissa chickpea stew.

Frequently asked questions

How long does Pan-Seared Chicken with Harissa and Chickpea Stew take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Harissa and Chickpea Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Harissa and Chickpea Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Harissa and Chickpea Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Harissa and Chickpea Stew?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes